Ginger-Miso Striped Bass in Shiitake Mushroom Broth

Ingredients for Ginger-Miso Striped Bass in Shiitake Mushroom Broth

• 475ml water

• 60ml red miso (aka-miso), divided

• 4 large shiitake mushrooms (about 110g ), stemmed, thinly sliced

• 3 spring onions, dark and pale green part thinly sliced, white part minced

• 4 tablespoons vegetable oil, divided

• 1 tablespoon minced peeled fresh ginger

• 60g skinless striped bass fillets

• 30g panko (Japanese breadcrumbs)

• Chopped fresh coriander

Whisk 475ml water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale spring onion tops. Cover to keep warm and set aside.

Meanwhile, mix 2 tablespoons red miso, minced white part of spring onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.

Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in centre of each bowl. Sprinkle chopped fresh coriander over and serve.

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